Saw some folks sharing their first ever smoking experiences with Weber grills here, so I thought I'd join the party! The gf's parents had just gotten one, and I had the honor of breaking it in with some pork belly.
Aiming for some brisket-like results, I smoked it low and slow at 110C for about 14hrs. (including time I had to restart the charcoal because it unexpectedly rained… AND SNOWED)
The results were great nonetheless – fall-apart brisket-like pork belly – though I wish the cook itself went a bit smoother. Tell me what you think! Cheers!
P.S. I got some serious temp spikes early on around 130-150C. Is that normal when big wood chunks ignite? Should I not have worried about it? I closed the damper by half when I first saw it happen, but as the weather got wild, temp went down very quickly and I had to reopen it as well as the bottom one :/
by Easy-Extension5550
7 Comments
Perfection. Nailed it.
Looks good but next time more pics of your kettle that thing is sweet looking
That’s one awesome kettle
holy hot dang that’s smashing!
First time seeing a Weber with that color and design! 🤩🔥
110C is a little low to cook at the whole time so it jumping up that much in temp honestly not bad but good to adjust so it doesn’t go over 150C
Slight temp swings when a wood chunk ignites is normal. They always even out quickly IME… I have adjusted top damper a few times on them. But most times I just ignore them.
That pork belly looks great!!!